CREAMY ROASTED TOMATO BASIL SOUP (Slow Cooker)

Creamy Roasted Tomato Basil Soup (Slow Cooker)

When it comes to comfort foods, one of my favorite things to make is a warm and creamy slow cooker soup.  Easy to make, slow simmered for hours, and perfect flavor - homemade is ALWAYS best!  And there's nothing better than homemade Creamy Roasted Tomato Basil Soup!  The aroma as this creamy and dreamy soup slow cooks is just amazing!

​There are times when my family likes a lighter cream of tomato soup, but if you want to ramp up the flavor, you have got to taste the difference that roasted tomatoes and fresh basil make!  And color...have you ever seen a richer, deeper roasted tomato soup?  I usually serve fresh cream on the side, so that everyone can "drizzle" their own happy little design in their bowl, and add as many rich creamy calories as they would like.

Creamy Roasted Tomato Basil Soup (Slow Cooker)

I saute the fresh vegies to give this another layer of flavor - onions, carrots and garlic, so yummy when added to fresh basil!  Throw everything in your slow cooker and let is simmer for a while - it is so easy to make!  Although I usually make this with chicken broth or stock, I've also made this with vegetable broth as a base - they're both good, so pick your favorite. 

And one of the secrets to this little soup is that you can use it as a base for casseroles or anything else that you might want a perfectly seasoned tomato base for.  By pureeing or blending to YOUR perfect consistency - thick, chunky or smooth and creamy - you can customize this for your own taste buds.  

Spoonful after delicious spoonful, this is creamy tomato soup at its best.  Isn't the swirl of cream just so pretty?  Garnish with fresh chopped basil, fresh grated parmesan or toasty garlic herb croutons...

​You're gonna love this, I promise!

Roasted Tomato Basil Soup

Creamy Roasted Tomato Basil Soup

CREAMY ROASTED TOMATO BASIL SOUP (SLOW COOKER)

When it comes to comfort foods, one of my favorite things to make is a warm and creamy slow cooker soup.  Easy to make, slow simmered for hours, and perfect flavor - homemade is ALWAYS best!  And there's nothing better than homemade Creamy Roasted Tomato Basil Soup!  The aroma as this creamy and dreamy soup slow cooks is just amazing!

Creamy Roasted Tomato Basil Soup (Slow Cooker)

INGREDIENTS:
1-3/4 cups sliced or diced carrots (about 4 medium)
1-3/4 cups diced yellow onion (about 1 large)
2 tablespoons olive oil
4-6 cloves garlic, minced
2 (15 oz.) cans fire roasted tomatoes
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
1 (32 oz.) container chicken broth or vegetable broth
½ cup chopped fresh basil, plus more for garnish
2 bay leaves
2 tablespoons granulated sugar
Salt and freshly ground black pepper
2 cups heavy cream

OPTIONAL SERVE WITH:
Fresh chopped basil
Fresh grated Parmesan cheese
Garlic-Parmesan croutons

HOW I MAKE THIS:

1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onions and saute for 3-4 minutes, add garlic and saute 1 minute longer.  Pour mixture into a large 6-quart slow cooker.
2. Add fire roasted tomatoes, petite diced tomatoes, tomato sauce, chicken/vegetable broth, sugar and all spices.  Stir and season with salt and pepper to taste.
3. Cover slow cooker and cook on LOW for 6-7 hours or HIGH for 2-3 hours.
4. Remove bay leaves.  Puree mixture well with an emulsion blender (or carefully in small batches in a blender – holding the lid on firmly so that it doesn’t explode off the top from the hot mixture).  Puree to your desired consistency – a little bit chunkier or smoother to your preference.
5. I usually warm the cream up and serve on the side, so that folks can add as much cream to make their soup as “creamy” as they like.  If you want to go ahead and just add the heavy cream to the entire soup mixture, that works too and saves some time – but you won’t have the fun of pouring the cream in drizzled loops in the soup!

YIELD:  8-10 servings

NOTES:  If you want to prepare this soup ahead of time and freeze, DO NOT add the heavy cream until after you have defrosted and warmed up – this will keep the cream from separating. 

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